Dill is a green herb with feathery leaves. The flat tan dill seed is the dried fruit of the herb. Dill’s green leaves are flimsy and fernlike and have a soft, sweet taste. Dried dill seeds are light brown in color and oval in shape, featuring one flat side and one convex corrugated side. The seeds are aromatic, sweet and citrusy, but also slightly bitter. The fresh dill is available during summer and early fall while the dried dill is available all year-round.
Dill has several nutritional contents like carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more. It has other mineral components like dietary fiber, iron, magnesium and manganese, too.
Dill has monoterpene components that can help neutralize particular types of carcinogens coming from cigarette smoke, charcoal grill smoke, and the smoke produced by trash incinerators. It is used as protection against free radicals and carcinogens. Dill has also antibacterial properties that prevent the growth of bacteria. In addition to that, it is also considered as a good source of calcium which helps prevent bone damage.
Dill is commonly used in soups, stews, and for making pickles. It is also used in making salad dressing and fish dressing. It matches well with beets, breads, cabbage, carrots, chicken cucumbers, cream sauces, eggs, fish, pickles, potatoes, salmon, scallops, seafood, sour cream, tomatoes, and veal.